This Mississippi Mud Pie is such a creamy and decadent dessert. I gain pounds just looking at it. This luscious dessert has a nutty crust, a cream cheese layer, then a chocolate pudding layer, topped with whipped topping, and a ton of pecans.
This pie is also known as Chocolate Lasagna in some places. The name “Mississippi mud pie” is derived from the original dense cake that resembles the banks of the Mississippi River. Its earliest known reference in print is dated 1975. There are a ton of variations to this recipe and I opted to stay with the most traditional version.
A little history behind me making this pie, I owe it to my Aunt Maxine she use to always make this easy pie when we were growing up, and I actually don’t remember eating it at all. However, she prepared one for a family gathering and my husband fell in love with it. I think I started making this pie back in 2007 for him and unfortunately, I don’t make it too often…because it is super-rich.
Perhaps the best part of the pie “The Crust”!
Its S-O G-O-O-D! Are you ready to join the mud pie bandwagon? Omniley
- 2- 1/2 stick Butter Melted
- 2- cup 1/2 Flour
- 2- cup Chopped Pecans
- 1 cup Powdered Sugar
- 1 container Cool Whip 16 Oz. Container
- 8 ounces weight Cream Cheese, Softened
- 2 packages Instant Chocolate Pudding 3.4 Oz. Package
- 3- cup 1/4 Milk
- 1st layer-Mix together the melted butter, flour, and chopped pecans. Press into a 9 x 13 lightly greased pan. Bake for 20 minutes at 350 degrees. Let cool completely!
- 2nd layer-Combine powdered sugar, 1 cup of Cool Whip from the container, and softened cream cheese with a mixer. Cover cooled crusted with this mixture.
- 3rd layer-Mix together pudding mix and milk. Pour over the top of the cream cheese layer.
- Chill in the fridge for about 6 hours.
- 4th layer-Top with the remainder of the Cool Whip and lots of pecans.